Ratatouille

The most beautiful and delicious summers end side!

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Ratatouille

Author: Lauren Nicholsen

Ingredients

• 2-3 Japanese eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis
• SAUCE:
• 28 oz can of crushed tomatoes
• 8oz can of tomato paste
• 1 onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 yellow bell pepper, diced
• 4 tablespoons olive oil
• salt, to taste
• pepper, to taste
• thyme
• bay leaf

Instructions

1. Pre-heat the oven to 350 degrees.
2. Cut each of the bell peppers in half and bake on a cookie sheet for 20 minutes (the tops should be darker but not burned). Once they have cooled, peel off the skin and chop.
3. While the bell peppers are cooking, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside. (I use a mandoline to get mine extra thin).
4. In a large pot, add olive oil and cook garlic and onions until translucent. Then add diced tomatoes and herbs. Cook for 5 minutes on a medium heat. Then add tomato paste. Stir well.
5. Add the roasted bell peppers into the sauce and turn off the heat. Add the sauce to a mixer and blend. Salt and pepper to taste.
6. Pour half the sauce in a round dish and smooth over. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
7. Cover with parchment paper and bake for 40 minutes covered and uncover for the the last 10 minutes to brown the top.
8. Let cool and serve!

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